Acorn Squash with Shitake Mushroom Cranberry Stuffing

This would be a wonderful side dish!

Acorn Squash with Shitake Mushroom Cranberry Stuffing

2 large acorn squash, seeded and halved
1 cup dried cranberries
1/2 cup hot water
1 stick butter
1/2 pound shiitake mushrooms, stemmed and chopped
1/2 cup red onion, chopped
1 1/2 tsp rubbed sage
1/2 tsp ground black pepper
2 tsp tamari soy sauce
2 cups whole wheat bread crumbs

Preheat oven to 425°F. Season squash cavities with salt and pepper. Place squash cut side down in 8x8x2-inch glass baking dish and bake for 30-40 minutes.

Combine dried cranberries and hot water in small bowl. Melt 6 Tbsp butter in heavy medium skillet over medium heat. Add mushrooms, onion, sage, black pepper, and tamari and sauté until soft, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt.

Mound stuffing into squash halves. Dot with remaining 2 tablespoons butter. Bake until heated through and crisp on top, about 10 minutes.

Serves: 4

Calories: 693, Calories from Fat: 32.6%, Total Fat: 27g, Cholesterol: 62mg, Sodium: 883mg, Total Carbohydrates: 110g, Dietary Fiber: 13g, Proteins: 15g